Independent from Long Beach, California on February 27, 1969 · Page 66
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Independent from Long Beach, California · Page 66

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Long Beach, California
Issue Date:
Thursday, February 27, 1969
Page:
Page 66
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F-$---lnd«ptnd»nf, Preu-TeUgr«m long lt«eli *jS£lf!''r!lfii?iJSf i Meal of Potato Salad, Anchovy-Egg Dressing For meatless meals, here is another suggestion -- a rich salad of new potatoes, eggs, onions and fresh celery and ripe olives made with a special dressing of anchovy paste and eggs, oil and powdered mustard. Served with a hot soup first and a tempting dessert, it makes a filling meal for any hungry man. NEW POTATO SALAD WITH ANCHOVY-EGG DRESSING 1 qt. diced, cooked new potatoes 2 tbls. salad oil I tbls. fresh lemon juice 1 tsp. salt Vi cup diced fresh onions 11/2 cups diced fresh celery 14 cup sliced ripe olives 2 hard-cooked egg whites, diced 1-3 cup Anchovy-Egg Dressing 2 tbls. mayonnaise Romaine lettuce Ripe olives Combine potatoes, salad oil, lemon juice, salt and onions. Cover and marinate in refrigerator at least one hour. Just before serving, add celery, olives, hard-cooked egg whites, Anchovy-Egg Dressing and mayonnaise. Mix lightly. Serve on salad greens. Garnish with ripe olives. Eight to 10 servings. ANCHOVY- EGG DRESSING 1 tsp. powdered mustard 2 tsp. water 2 hard-cooked egg yolks Vt ' S P- ground black pepper Vs tsp. minced fresh garlic 2 tbls. anchovy paste I egg white, unbeaten 14 cup salad oil 1 tbls. wine vinegar Mix mustard with water and let stand 10 minutes. Mash egg yolks in small mixing bowl. Add pepper, garlic, anchovy paste and egg white. Beat until sauce thickens. Gradually beat in oil and vinegar. Mix with potato salad. Store remaining dressing in refrigerator. Makes % cup. Avocado Trick Take it from the Californians, avocados are easy to pit. Here's the trick: halve avocado lengthwise, twisting gently to separate halves. Whack a sharp knife directly into pit and twist to lift out. Avocado half-shells may he used with or without skins. Salads Using Prunes Prune lovers, here's a suggestion for six spectacular salads. Thread plumped pitted prunes on skewer alternating with citrus sections. Serve on greens-lined dish with fruit-flavored dressing. Fill lettuce cups with pitted uncooked prunes and small cubes of fruit- flavored gelatin. Stuff prunes with sour cream. Use apple cider or juice when preparing lemon-flavored gelatin. Stir in chopped, pitted prunes, shredded carrots and apple slices. Portion into squares and serve atop salad greens. Sprinkle with shredded coconut. Arrange cream cheese stuffed prunes, banana chunks, orange slices and apple wedges on a bed of greens. Add a scoop of fruitful sherbet. Garnish with mint. Add chopped cooked prunes to chicken or turkey salad enhanced with chopped nuts. Serve in lettuce cups. Stir chopped cooked prunes into drained fruit cocktail. Serve on lettuce with a fruit juice and cream cheese dressing. PDEMENTO MEAT LOAF WITH SEASONED LIMA BEANS A REAL WINNER WITH DASH OF LIMAS Pimiento Meat Loaf-in-ihe-Round Here is an excellent idea: Pimiento Meat Loaf in-the-Round. Il is still meat loaf, but with a dif- ference. Bright red pimien- los add color and flavor, and freshly chopped parsley, always a nice touch tmd CASH IN THE COUPON AND CARRY HOME A JAR OF VELVETY SMOOTH KRAFT MAYONNAISE GOOD COOKS REALLY APPRECIATE KRAFT MAYONNAISE THE MAYONNAISE LOVERS' MAYONNAISE STORE COUPON When you buy A quart j Kraft Mayonnaise. TO THE CftOCtR: TM v* Mfhorin* to Kt M ·vr »fl*rK In rtdMmlng (hit coupon. W» wilt r*b»- WM you Ur th« face value ·! Dili etupofl, tr If coupon callt lor trn goodi. M will raimturM T*« for iht rtflular rttaii ar let ol ttw fr« gowti alw H for handling Mch coupo*. prcnfdtd jon «m) th* euitomtf hav« compiled with In* larmi of thl« offer. Proof ol poichiM of iufilclt rrt Hock* of Kraft pro** «t *p«lflfd to cottr coupont prtwnttd muil b» furnlthtd upon i*gu»u. W« will not honor rtdimp- tlon through outildt »gtncl«, broktrt. «tc., tictrt «h«r* iptclflcilly authorlinJ br Knit. Tht cuitomw muil par en? t«l«l or ilmllar t»i on th« product r«c*l**d. Coupon void Him li prohlbiud, rattf letrt *f imd. Cnh redemption Ttlut of coupon l» 1/M*. Rtd*mptlon en «th*r than product ipMlflM wt- ttitut*! frtud. Kraft Foods, P.O. Box 1600, Clinttn, low* 52732 REDEEM THIS COUPON PROMPTLY. with ground meat, delicately seasoned packaged dry stuffing mix with a dash of prepared mustard, all blend to make this an outstanding meat loaf. Since you will cook it in your handy ring mold and then fill the center with baby lima beans -also colorful and delicately seasoned -- you will end up having almost your entire meal on,one platter; and what a lovely and "show-y" way to serve a meal. Pimiento Meat Loaf in-the-Round can easily become your family's fa-, vorite meat loaf. PIMIENTO MEAT LOAF IN-THE-ROUND '/·; pound ground pork y t pound ground veal l'/i pounds ground beef 2 eggs i/j cup packaged dry stuffing tnix % cup chopped onion 1 jar or can (7 oz.) pimiento, drained and chopped 14 cup chopped parsley 1 tablespoon prepared mustard 1 teaspoon celery seed 2 teaspoons salt y 4 teaspoon pepper 1 cup evaporated milk Thoroughly mix meats, then add other ingredients, and mix until very well blended. Pack the mixture into a large greased ring mold and bake in a moderate oven, 350 degrees, for a b o u t one-and-one-half hours, or until done. Makes 8 to 10 servings. LIMA BEAN CENTER FILLING: Thaw and cook two packages (10 oz. each) small green lima beans, according to package directions. Drain. Mix cooked beans with 4-oz. jar or can whole pimientos, torn into pieces. Season to taste with salt and pepper and one-fourth cup butter or (margarine. Toss well. Fill center of meat loaf with lima bean mixture and serve hot. Makes 8 to 10 servings. Sauerkraut Can 'Be Beautiful' By GAYNOR MADDOX NBA Food Editor An old acquaintance, noted gourmet James Beard, taught us how really good sauerkraut can be. Here are some of his recipes we like. KUCHERLKRAUT (Beef and Sauerkraut) 4-5 IDS. short ribs, cut in small pieces 2 Ibs. sauerkraut l/ 2 tsps. salt 3 Ige. onions, sliced ]/ 2 cup shortening 1-3 cup all-purpose flour Combine meat, sauerkraut, salt and 1 onion in Dutch oven with %-inch ivater. Cook over low heat about 2 hours. Brown remaining onions. Add flour and brown it. Drain liquid from Dutch oven and gradually stir it into the flour mixture. Cook, stirring until thick and smooth. Add sauce to meat and sauerkraut and cook, covered, about 30 minutes. Serve over noodles. HUNGARIAN PORK CABBAGE STEW 2 tbls. butter '/i cup light brown sugar 1 cup sliced tart cooking apples 1/2 cup chopped onions 1 cup leftover pork gravy 1 Ib. sauerkraut ! /4 tsp. caraway Leftover roast pork Combine butter and sugar and cook, stirring, over low heat until the sugar melts; add apple and onion. Simmer 5 minutes. Stir in gravy, salt and caraway. Bring to a boil. Reduce heat. Stir in serving-sized pieces of pork and simmer, covered, another 15 minutes. DELICATESSEN SPECIAL SANDWICH 2 slices corned beef or ham 2 slices Swiss cheese Chilled sauerkraut Spread each slice of bread with butter and ·mustard. Put one slice of meat and cheese on bread; top with sauerkraut, more meat, and cheese, and second slice of bread. Mushroom Sauce for Chicken Here's a company supper that's easy to put together and oven-bake. No watching necessary. Chicken Breasts with Onion and Mushroom Sauce Mixed Rice Green Peas Watercress and Pear Salad Frosted Chocolate Cake CHICKEN BREASTS WITH ONION AND M U S H R O O M SAUCE 4 chicken breasts, from large broiler-fryers 1 can (1014 oz.) condensed cream of mushroom soup I envelope (1% oz.) onion-soup mix (from a 2-pack box) '/2 cup heavy cream Paprika Halve chicken breasts ancl remove skin and any extraneous fat; place in one layer in an oblong 3- quart glass baking dish (131/2 by 8% by 1% inches) or similar utensil. In a medium bowl whisk together the undiluted mushroom soup and dry onion-soup mix; gradually whisk in cream; spread over chicken. Sprinkle with paprika. Bake in a preheated 350- degree oven until chicken is cooked through and topping is lightly browned -- 40 minutes. Makes 8 servings. SERVICE QUALITY LOW PRICES HUE CHIP STAMPS AUNT LEAH'S KOSHER CHEESE BLINTZES Each ont Handmadt- Buy a Donn and Ktep in FrMicr 10: SCHMIDT'S RED RIND WISCONSIN MUENSTER CHEESE By the Pitt* 89: Sliced 98c Ib. BLUE CHIP STAMPS From the Great Lakes SMOKED BABY WHITEFISH CHUBS 98 Ib. STRICTLY KOSHER ZION SALAMI BLUE CHIP STAMPS FOR THE FINEST SELECTION IN OLD- TIME DELICATESSEN. SEE BOYS! QUALITY SELECTION, PLUS SERVICE. OUR AIM IS TO PLEASE YOU OUR CUSTOMERS 4600 DANELAND UKEWOOD CENTER EFFECTIVE THURS.-WED. Feb. 27th thru March 5»h

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